Description
Indulge in a comforting and hassle-free meal with this delicious Crockpot Lasagna recipe. Layers of pasta, rich meat sauce, and cheesy goodness come together in a slow cooker for a satisfying dinner that practically makes itself.
Ingredients
Scale
Meat Sauce:
- 1 pound ground beef or Italian sausage
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 jar (24 oz) marinara or pasta sauce
- 1 can (14.5 oz) diced tomatoes, drained
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Lasagna Layers:
- 9 uncooked lasagna noodles
- 1 container (15 oz) ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons chopped fresh parsley (optional)
- Cooking spray
Instructions
- Prepare the Meat Sauce: In a skillet over medium heat, cook the ground beef and onion until browned. Add garlic, then stir in marinara sauce, diced tomatoes, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
- Prepare the Ricotta Mixture: In a bowl, combine ricotta, egg, Parmesan cheese, and parsley. Mix until smooth.
- Layer the Lasagna: Spray the slow cooker with cooking spray. Spread a layer of meat sauce, followed by noodles, ricotta mixture, meat sauce, and mozzarella. Repeat layers, ending with mozzarella on top.
- Cook: Cover and cook on low for 4–5 hours until noodles are tender. Let sit for 15 minutes before serving.
Notes
- Do not overcook to prevent mushy noodles.
- You can assemble the lasagna a day ahead and refrigerate until ready to cook.
- For extra flavor, consider adding red pepper flakes or spinach to the layers.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 7g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg
